Chicken soup for the soul... and a cold !

Hello all!!

First off all, let me apologize for not posting sooner. Tom and I are both down with a nasty cold/sinus infection :( 

As of today, my new blog has 209 page views. Yay!!! Making progress :) And thank you to everyone for all the support and love and tips. You guys have no idea how much it helps me, and I could not be more grateful.

Update: I will be adding a section at the end of each post with tips, advice, recipes, and more from everyone and anyone who is following or supporting me on my journey! I will start this new section - I like to call it expert tips!:)- on the next post. Now, onto the fun stuff!

Since my past post I am down .3 pounds. I chalk it up to being sick and not eating really anything but water, AND this new delicious chicken soup recipe I came across, not only is it delicious, but cleansing and healthy! I have decided to make this a new staple. Here is the recipe:

• 1 1/2 pounds boneless skinless chicken thighs cut into cubes
• 2 tablespoons olive oil
• 1 large onions, chopped
• 2 cloves of chopped garlic
• 3 stalks celery chopped
• 3 large carrots, peeled and cut into coins
• 2 parsnip, peeled and chopped (didnt use these)
• 2 (32oz) containers chicken broth
• 3 tablespoons each chopped fresh parsley and dill
• 1/2 pound of cooked pasta, or two cups of cooked rice
• Salt, and pepper or any other seasonings!

*****Side note: I am going a very low carb route for my new diet, so in lieu of the rice, we used grated cauliflower, tastes awesome, you can season it however you like (i like garlic and onion salt) and it has a great consistency.  

Now, my preferred method is to throw all ingredients into the crock pot and cook on low for 8 hrs. But, not everyone has time for that, so here's a regular cooking method for a similar soup. Tried both ways, both taste great!


Heat oil in a large soup pot over medium heat. Add onion, garlic and sauté for about 2-3 minutes, making sure to stir so the vegetables don’t burn, add the remainder of the vegetables, season with salt and pepper and any other seasonings and continue to sauté for another 2-3 minutes.

Add the raw chicken to the pot, season once more with salt and pepper and cook for another 2-3 minutes. Add the chicken stock, parsley and dill; allow soup to come to a boil. Once pot is boiling turn down to a low simmer and allow soup to cook for 1-2 hours or until the chicken and vegetables are tender.
If there is a lot of oil at the top of the soup just skim it off with a soup ladle and discard.

If adding pasta cook about ½ pound of pasta in separate pot of heavily salted water only till pasta is al dente’. The pasta will cook and expand more when added to the soup so don’t over cook pasta and don’t rinse the pasta. Now add the past to the soup and...




 Voila !

Thank you again to everyone for all the support, I was very nervous to openly post my blog on facebook and to announce my weight loss goals, and everyone was so wonderful. Thank you guys!

-Katie